Winemaking
The grapes were hand picked at an average ripeness of 23.5 degrees. Balling in the cool of the morning to preserve the grassy freshness of the variety. The grapes were destalked and pressed and the resultant juice was settled for 24 hours to ensure a good clarity. The racked clear juice was inoculated with a selected yeast strain for 21 days, the wine was racked and stored cool for 10 weeks on fine lees.